Spinach & Arugula Salad with Honey-Glazed Walnuts and Red Wine Vinaigrette

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Step 1

1. Make the Honey-Glazed Walnuts: Heat a small skillet over medium heat. Dry-toast the walnuts for 1 to 2 minutes, stirring constantly until fragrant. Turn the heat to low, add 1 tablespoon honey, 1 teaspoon butter, and a pinch of salt. Stir quickly for 1 to 2 minutes until the honey bubbles and coats the nuts. Transfer immediately to parchment paper or a plate, spreading them out to cool and harden. 2. Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, 1/2 teaspoon honey, salt, and pepper until smooth and fully combined. 3. Assemble the Salad: Combine the spinach/arugula and sliced apples in a large serving bowl. Drizzle the dressing over the top and gently toss to coat the greens. Top with the cooled honey-glazed walnuts and crumbled cheese right before serving.